Pan-roasted half chicken with pan gravy

Dry a 4 to 5 pound chicken thoroughly with a towel.

Cut down the center between the breasts close to the breastbone toward the neck; bend the breast to disconnect the shoulder from the collar and cut through.

Bend the leg back to disconnect the hip, remove the hip bone with the knife keeping the oyster intact, and cut cleanly from breast to leg for an even half with as much skin as possible.

Roast the bones at 400F until dark golden brown, for the pan sauce.

Heat a good splash of oil in a pan on medium-high; season the chicken well with salt and pepper on both sides; brining is optional.

Cook skin side down about 3 minutes until the skin is slightly golden at the edges.

Move the pan to a 400F oven for 10 minutes.

Flip the chicken and return to the oven for another 45 minutes; meanwhile prepare the garlic, lemons and rosemary.

Add a few knobs of butter with the garlic, rosemary and lemon, shake the pan and roast five more minutes.

Remove the chicken and flavorings; whisk the flour into the pan and cook 30 seconds over medium heat.

Deglaze the tray of roasted bones with wine, water or stock, add it to the pan and whisk until it starts to thicken.

Pour in the rest of the water and a splash of sherry vinegar and simmer to the desired thickness; adjust with finishing flavors.

Lay a generous base of gravy on the plate, set the chicken on top, and garnish with charred lemon slices and rosemary.